Raw Chef Alissa Cohen's Coconut Cream Recipe
Daily Value: 10%
High-Fiber, Low-Carb, Low-Sodium
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||15µg||4%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Don't be afraid to crack a coconut and get the meat out! Once you get the hang of it, you'll find cracking a few coconuts very therapeutic. We use the variety known as young Thai coconuts for their soft, almost gelatinous and creamy consistency. Start by selecting heavy coconuts. A light one indicates that there may be cracks and the coconut may be dried out or the coconut water has leaked out. One young Thai coconut yields 1/2 cup to 1 cup fresh coconut meat.
2 cups fresh coconut meat
1 cup coconut water
Put the coconut meat and coconut water in a Vita-Mix. Blend until the mixture is thick and creamy, like heavy cream. Pour into a glass jar with a lid, refrigerate, and shake before using. It will stay fresh for 2 days.
Makes 2 1/2 cupsServings: 4
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